Egg Fried Rice With Prawns & Peas Recipe
This dish goes down a treat with the girls and it's a great way of using up leftover rice from the day before. It's the kind of dish that looks like you've put a great deal of effort into it when you haven't really- the prep time takes 5 minutes and the cooking takes only 10 minutes; it's the perfect go-to midweek dinner or dinner party centrepiece. I love the fact that you can literally add anything from you fridge/freezer to it; fish, meat, vegetables, whatever you choose, it'll taste great. One thing: Do make sure to use rice you've made the day before as that means the rice would've dried out overnight. Adding freshly boiled rice will make it sticky and gloopy.
- groundnut or sesame oil (I prefer sesame oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 4 eggs beaten (my girls love the scrambled egg in the rice so I add 4, feel free to use 2-3 eggs if you prefer)
- 250g basmati rice, chilled overnight
- 200g frozen peas
- 300g frozen prawns
- 1 bunch spring onions, finely chopped
- salt & white pepper, to taste
- soy sauce, to taste
- chilli oil- optional
1) Heat a wok or a large frying pan until medium hot. Pour in the oil so that the base of the pan is coated, add the onions and cook until translucent. Throw in the garlic and ginger, making sure not to let it burn.
2) Once fragrant, add the prawns and cook for 2-3 minutes. Put the rice in the pan, stir fry for 1 minute, push everything to one side of the pan. Pour in the beaten eggs and scramble them, stirring.
3) Once the eggs are nicely scrambled, add the peas and half of the spring onions to the rice and mix everything together. Cook for 2 minutes until the peas are cooked through. Season to taste with salt, white pepper (this ingredient makes such a difference to this dish!) and soy sauce.
4) Serve the rice with the remaining spring onions scattered on top and drizzle some chilli oil if you like.
Note: if you want to make it spicier, add chopped fresh chillies with the ginger and garlic.